Preset your oven to 325 degrees. First you will mix your cream cheese, eggs, sugar and lemon juice for 1/2 hour at medium speed. While that is mixing, you will start by lining the bottom of a springform pan with the crushed graham crackers. Thirty minutes later, pour the mixture into the springform pan and bake for 35 minutes. Then let it cool for 35 minutes. Turn your oven up to 450 degrees. Blend together your sour cream, sugar and vanilla in a medium bowl and spread on top of your cooled cake. Place your cake back into the oven for 10 minutes at 450 degrees. Allow your cake to cool an additional 30 minutes before placing it in the refrigerator. Once cooled, serve with seasonal fresh fruit and enjoy!

This recipe comes from my husband's Aunt Sibyl. She shares that she received this delicious recipe from Marian Ream who is her sister-in-law when she married her husband David in 1972! Aunt Sibyl admits that the mixture takes a little bit of time to set, however the wait is worth it as the cake is so creamy and good!